U.S. patent application number 11/066491 was filed with the patent office on 2005-06-30 for emulsion for processed meat and processed meatn using the emulsion.
This patent application is currently assigned to HOKUBEE CO., LTD.. Invention is credited to Okada, Kunio, Tokumoto, Katsuichi.
Application Number | 20050142278 11/066491 |
Document ID | / |
Family ID | 18869558 |
Filed Date | 2005-06-30 |
United States Patent
Application |
20050142278 |
Kind Code |
A1 |
Okada, Kunio ; et
al. |
June 30, 2005 |
Emulsion for processed meat and processed meatn using the
emulsion
Abstract
An emulsion for processed meat which comprises (A) oil and fat
of animal and plant, (B) at least one substance selected from (a)
at least one compound selected from sucrose fatty acid esters,
monoglycerides, polyglycerides and lecithins and (b) at least one
substance selected from proteins of animals and plants, hydrolysis
protein and enzyme decomposed protein, and (C) at least one
compound selected from basic amino acids and salts thereof and a
processed meat comprising the above emulsion which is uniformly
distributed in the meat. The emulsion exhibits an excellent
emulsifying property, stability and flavor. The processed meat
exhibits excellent color, texture and flavor.
Inventors: |
Okada, Kunio; (Noda-Shi,
JP) ; Tokumoto, Katsuichi; (Ebetsu-Shi, JP) |
Correspondence
Address: |
YOUNG & THOMPSON
745 SOUTH 23RD STREET
2ND FLOOR
ARLINGTON
VA
22202
US
|
Assignee: |
HOKUBEE CO., LTD.
ISHIKARI-SHI
JP
|
Family ID: |
18869558 |
Appl. No.: |
11/066491 |
Filed: |
February 28, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
11066491 |
Feb 28, 2005 |
|
|
|
10036421 |
Jan 7, 2002 |
|
|
|
Current U.S.
Class: |
426/646 |
Current CPC
Class: |
A23L 13/43 20160801;
A23L 13/424 20160801; A23L 13/422 20160801; A23L 13/426 20160801;
A23L 13/72 20160801; A23L 13/428 20160801 |
Class at
Publication: |
426/646 |
International
Class: |
A23L 001/31 |
Foreign Application Data
Date |
Code |
Application Number |
Jan 5, 2001 |
JP |
2001/000839 |
Claims
What is claimed is:
1. A method for processing meat containing an emulsion, comprising:
mixing the following components (A) oil and fat of animal and/or
plant; (B) at least one substance selected from the group
consisting of compound (a) and substance (b), wherein compound (a)
is at least one compound selected from the group consisting of
sucrose fatty acid esters, monoglycerides, polyglycerides and
lecithins, and substance (b) is at least one substance selected
from the group consisting of proteins of animals and plants,
hydrolysis proteins and enzyme decomposed proteins; and (C) at
least one compound selected from the group consisting of basic
amino acids and salts thereof, to obtain an amulsion; uniformly
dispersing said emulsion into meat; and forming said meat
product.
2. The method according to claim 1, wherein the emulsion further
comprises (D) an emulsion stabilizer based on at least a
polysaccharide selected from the group consisting of carrageenan,
xanthane gum, tamarind gum, gellan gum, agar and lipophilic starch
with said components.
3. The method according to claim 2, wherein the emulsion further
comprises (E) an alkali salt selected from the group consisting of
sodium carbonate, potassium carbonate, sodium citrate and sodium
malate with said components.
4. The method according to claim 1, wherein component (C) is at
least one compound selected from the group consisting of
L-arginine, L-lysine, L-histidine, L-proline, L-arginine
L-glutamate and salts thereof.
5. The method according to claim 1, wherein an amount of component
(a) of component (B) is 0.01 to 10 parts by weight, an amount of
component (b) of component (B) is 0.05 to 100 parts by weight and
an amount of component (C) is 0.05 to 30 parts by weight per 100
parts by weight of component (A).
6. The method according to claim 5, wherein the emulsion further
comprises 0.01 to 100 parts by weight of component (D) per 100
parts by weight of component (A).
7. The method according to claim 6, wherein the emulsion further
comprises 0.05 to 30 parts by weight of component (E) per 100 parts
by weight of component (A).
8. The method according to claim 1, wherein the content of solid
substances in the emulsion is 15 to 85% by weight.
9. The method according to claim 1, wherein the emulsion is
dispersed into the meat in an amount of 5 to 30 parts by weight per
100 parts by weight of the meat.
10. The method according to claim 9, wherein the emulsion is
dispersed into said meat by at least one method selected from the
group consisting of injecting the emulsion into meat and
mechanically loosening meat.
11. The method according to claim 5, wherein the emulsion is
dispersed into the meat in an amount of 5 to 30 parts by weight per
100 parts by weight of the meat.
12. The method according to claim 6, wherein the emulsion is
dispersed into the meat in an amount of 5 to 30 parts by weight per
100 parts by weight of the meat.
13. The method according to claim 7, wherein the emulsion is
dispersed into the meat in an amount of 5 to 30 parts by weight per
100 parts by weight of the meat.
14. A processed meat produced by the method of claim 1.
15. A processed meat produced by the method of claim 2.
16. A processed meat produced by the method of claim 3.
17. A processed meat produced by the method of claim 11.
18. A processed meat produced by the method of claim 12.
19. A processed meat produced by the method of claim 13.
20. A processed meat produced by the method of claim 13, wherein
component (D) is carrageenan.
Description
[0001] This application is a division of U.S. patent application
Ser. No. 10/036,421, filed Jan. 7, 2002, which claims priority from
Japanese application No. 2001-000839.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The present invention relates to an emulsion for processed
meat and a processed meat using the emulsion. More particularly,
the present invention relates to an emulsion for processed meat
which exhibits an excellent emulsifying property, stability in a
wide range of temperature and flavor and is advantageously used for
producing meat exhibiting excellent color, texture (feel of fiber
and feel to teeth) and flavor and a processed meat which is
obtained by using the above emulsion and has the above advantageous
properties.
[0004] 2. Description of Related Art
[0005] Heretofore, in Japan, "marbled beef" containing white fat
dispersed in red meat of beef to give marble-like appearance is
eaten as a high quality meat. However, the marbled beef has a
drawback in that the relative amount of production of the marbled
beef in the entire beef is very small.
[0006] To overcome the above drawback, it is conducted that an
emulsion containing fat which is solid at the ordinary temperature
is injected into red meat containing fat in a small amount and
available in a great amount using an injector equipped with
needles. The injected emulsion is dispersed uniformly and fat in
the emulsion is separated within the meat to produce the marbled
beef (Japanese Patent Application Publication Showa
59(1984)-23777).
[0007] However, the marbled beef produced in accordance with the
above process has drawbacks in that (1) it is difficult that the
marble-like pattern is formed uniformly throughout the meat and the
appearance tends to become unnatural; (2) discoloration and change
in color tend to take place with time and it is difficult that the
natural color of meat is maintained; (3) natural feel to teeth,
feel of fiber and flavor exhibited by beef cannot be sufficiently
exhibited; (4) the aftertaste is not satisfactory; and (5) the type
of beef used as the raw material is limited and control of juicy
feel is difficult. Therefore, the above marbled beef is not always
satisfactory.
[0008] The above drawbacks are caused by the emulsion containing
fat which is injected into red meat of beef as described in the
following.
[0009] In the process for producing the marbled beef described in
the above reference (Japanese Patent Application Publication Showa
59(1984)-23777), in accordance with the descriptions in the
examples, tallow or a mixture of tallow and salad oil and water
containing sodium caseinate, hydrolysis protein and enzyme
decomposed proteins, natural gum, phosphates, hydrolysis starch and
enzyme decomposed starch, and water-soluble gelatin are emulsified
and the obtained emulsion is used.
[0010] However, the above emulsion has the following drawbacks.
Viscosity varies greatly depending on the temperature and fluidity
of the emulsion decreases at lower temperatures during the
production of marbled beef As the result, the marble-like pattern
is not exhibited uniformly throughout the meat and the appearance
tends to become unnatural. Discoloration and change in color of
meat tend to take place with time due to the effect of the
phosphate in the emulsion. Since the addition of the phosphate
further causes dissolution of the membrane of cells constituting
muscle fibers, the muscle fibers are softened and water is held due
to an enhanced property to absorb water. However, at the same time,
the feel on eating loses the feel of fiber and changes into
characteristic elasticity and elastic feel of a boiled fish paste
and natural feel to teeth and feel of fiber of meat becomes
insufficient.
[0011] Moreover, unpleasant flavor remains after eating due to the
effect of bitterness of sodium caseinate and the phosphate. To mask
the bitterness, seasoning must be used in an excessive amount and,
as the result, the proper flavor of meat is lost. The content of
the emulsion in the product must be restricted within a narrow
range since the flavor of the emulsion is excessively intense and
the phosphate exhibits the adverse effect. Therefore, the type of
the beef which can be used as the raw material is restricted and,
moreover, the control of the juicy property is difficult.
SUMMARY OF THE INVENTION
[0012] The present invention has an object of overcoming the
problems of the emulsion used for producing the marbled beef and
providing an emulsion for processed meat which exhibits an
excellent emulsifying property, stability in a wide range of
temperatures, fluidity at low temperatures and flavor and is
advantageously used for producing meat having excellent color,
texture (feel of fiber and feel to teeth), flavor and aftertaste
and a processed meat which is obtained by using the above emulsion
and has the above advantageous properties.
[0013] As the result of intensive studies by the present inventors
to achieve the above object, it was found that an emulsion
containing oil and fat of animal and plant, a specific type of
emulsifier, a specific type of amino acid and, occasionally, a
specific type of emulsion stabilizer and an alkali salt is suitable
for the object as the emulsion for processed meat and that a
processed meat having the desired quality can be obtained by
uniformly dispersing the emulsion into meat. The present invention
has been completed based on the knowledge.
[0014] The present invention provides:
[0015] (1) An emulsion for processed meat which comprises (A) oil
and fat of animal and plant, (B) at least one substance selected
from (a) at least one compound selected from sucrose fatty acid
esters, monoglycerides, polyglycerides and lecithins and (b) at
least one substance selected from proteins of animals and plants,
hydrolysis proteins and enzyme decomposed proteins, and (C) at
least one compound selected from basic amino acids and salts
thereof,
[0016] (2) An emulsion described in (1), which further comprises
(D) an emulsion stabilizer based on a polysaccharide;
[0017] (3) An emulsion described in any one of (1) and (2), which
further comprises (E) an alkali salt;
[0018] (4) An emulsion described in any one of (1), (2) and (3),
wherein component (C) is at least one compound selected from
L-arginine, L-lysine, L-histidine, L-proline, L-arginine
L-glutamate and salts thereof,
[0019] (5) An emulsion described in any one of (3) and (4), wherein
component (E) is at least one compound selected from sodium
carbonate, potassium carbonate, sodium citrate and sodium
malate;
[0020] (6) An emulsion described in any one of (1) to (5), wherein
an amount of component (a) of component (B) is 0.01 to 10 parts by
weight, an amount of component (b) of component (B) is 0.05 to 100
parts by weight and an amount of component (C) is 0.05 to 30 parts
by weight per 100 parts by weight of component (A);
[0021] (7) An emulsion described in any one of (2) to (6), which
comprises 0.01 to 100 parts by weight of component (D) per 100
parts by weight of component (A);
[0022] (8) An emulsion described in any one of (3) to (7), which
comprises 0.05 to 30 parts by weight of component (E) per 100 parts
by weight of component (A);
[0023] (9) An emulsion described in any one of (1) to (8), wherein
a content of solid substances is 15 to 85% by weight;
[0024] (10) A processed meat comprising an emulsion for processed
meat described in any one of (1) to (9) which is uniformly
distributed in the meat;
[0025] (11). A processed meat described in (10), which comprises 5
to 30 parts by weight of the emulsion for processed meat per 100
parts by weight of meat which is uniformly distributed in meat;
and
[0026] (12) A processed meat described in any one of (10) and (11),
wherein the emulsion for processed meat is uniformly dispersed into
meat in accordance with at least one of a process of injecting the
emulsion for processed meat into meat and a process of mechanically
loosening meat.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0027] The emulsion for processed meat of the present invention
will be described in the following.
[0028] The emulsion for processed meat of the present invention
comprises, as the essential components, oil and fat of animal and
plant as component (A), an emulsifier as component (B) and a basic
amino acid or a salt thereof as component (C). The oil and fat of
animal and plant of component (A) are not particularly limited.
Suitable oils and fats can be selected from oil and fat of animal
and plant which can be used as food. The oils and fats may be in
the solid form or in the liquid form.
[0029] Examples of the oil and fat of animal used in the present
invention include tallow, lard and fish oils. Examples of the oil
and fat of plant include rapeseed oil, soybean oil, palm oil, olive
oil, coconut oil, rice oil and corn oil. Hardened oils,
fractionated oils and transesterified oils obtained from the above
natural oils and fats can be used as long as these oils and fats
can be used as food.
[0030] In the present invention, the oil and fat may be used as
component (A) singly or in combination of two or more. When the
obtained emulsion is used for processing beef, oils and fats
containing tallow are preferable. When these oils and fats are used
for processing pork, oils and fats containing lard is
preferable.
[0031] In the present invention, as the emulsifier of component (B)
described above, at least one of component (a) and component (b)
which are described in the following is used. As the emulsifier of
component (a), at least one compound selected from sucrose fatty
acid esters, monoglycerides, polyglycerides and lecithins is used.
Examples of the sucrose fatty acid esters include esters of sucrose
with higher fatty acids such as stearic acid, palmitic acid and
oleic acid which are approved as the food additives. Examples of
the monoglyceride include various types of monoglycerol esters of
fatty acids and monoglyceride of diacetyltartaric acid which are
approved as the food additives. Examples of the polyglyceride
include monoesters of polyglycerols obtained by condensation with
dehydration of glycerol with higher fatty acids such as myristic
acid, palmitic acid, stearic acid and oleic acid which are approved
as the food additives. The lecithin is not particularly limited and
any of soybean lecithin, yolk lecithin and enzymatic decomposition
products of these lecithins can be used. The emulsifier of
component (a) may be used singly or in combination of two or
more.
[0032] As the emulsifier of component (b), at least one substance
selected from proteins of animals and plants, hydrolysis protein
and enzyme decomposed protein is used. Examples of the proteins of
animals and plants, hydrolysis protein and enzyme decomposed
protein include whey protein concentrates (WPC), hydrolysis milk
protein and enzyme decomposed milk protein, collagen protein, egg
white, soybean protein isolates, wheat protein, blood plasma
protein, whey protein isolates (WPI), sodium caseinate, hydrolysis
collagen and enzyme decomposed collagen, hydrolysis egg protein and
enzyme decomposed egg protein, concentrated soybean protein and
soluble gelatin. The proteins of animals and plants, hydrolysis
protein and enzyme decomposed protein may be used singly or in
combination of two or more.
[0033] In the present invention, as the emulsifier of component
(B), component (a) described above may be used alone, component (b)
described above may be used alone or component (a) and component
(b) may be used in combination. In particular, when component (a)
and component (b) is used in combination, excellent emulsifying
ability can be exhibited due to the synergistic effect.
[0034] Examples of the basic amino acid and the salt of the basic
amino acid used as component (C) include L-arginine, L-lysine,
L-histidine, L-proline, L-arginine L-glutamate and salts of these
amino acids. L-Lysine is, in general, used in the form of the salt
of hydrochloric acid. The basic amino acid and the salt of the
basic amino acid may be used singly or in combination of two or
more. By the use of the basic amino acid or the salt of the basic
amino acid of component (C), an emulsion exhibiting excellent
properties can be obtained due to the synergistic effect with
component (B) and, in particular, with component (a) of component
(B). When this emulsion is used for processed meat, processed meat
having excellent color, texture, flavor and aftertaste can be
obtained. From the standpoint of the above effects, L-arginine and
L-lysine hydrochloride are preferable.
[0035] The components in the emulsion are used in the following
amounts. When the emulsifier of component (a) of component (B) is
used singly, component (a) is used in an amount, in general, in the
range of 0.01 to 10 parts by weight, preferably in the range of
0.05 to 7 parts by weight and more preferably in the range of 0.1
to 5 parts by weight per 100 parts by weight of the oil and fat of
animal and plant of component (A). When the emulsifier of component
(b) of component (B) is used singly, component (b) is used in an
amount, in general, in the range of 0.05 to 100 parts by weight,
preferably in the range of 0.5 to 50 parts by weight and more
preferably in the range of 1 to 10 parts by weight per 100 parts by
weight of component (A). The basic amino acid or the salt of the
basic amino acid of component (C) is used in an amount, in general,
in the range of 0.05 to 30 parts by weight, preferably in the range
of 0.5 to 20 parts by weight and more preferably in the range of 2
to 10 parts by weight per 100 parts by weight of component (A).
When component (a) of component (B) is used singly in an amount
smaller than 0.01 parts by weight, the emulsifying property cannot
be exhibited sufficiently. When component (a) is used singly in an
amount exceeding 10 parts by weight, the emulsifying property is
not improved to the degree expected from the used amount and there
is the possibility that the quality of the emulsion deteriorates.
When component (b) of component (B) is used singly in an amount
smaller than 0.05 parts by weight, the emulsifying property cannot
be exhibited sufficiently. When component (b) is used singly in an
amount exceeding 100 parts by weight, the emulsifying property is
not improved to the degree expected from the used amount and the
quality of the emulsion deteriorates. When component (a) and
component (b) are used in combination, the amounts of component (a)
and component (b) may be smaller than the amounts in the single use
within the above ranges and can be suitably adjusted in accordance
with the relative amounts of the components. When the amount of
component (C) is smaller than 0.05 parts by weight or exceeds 30
parts by weight, it is difficult that an emulsion having a
satisfactory quality is obtained.
[0036] Where desired, the emulsion for processed meat of the
present invention may further comprise an emulsion stabilizer based
on a polysaccharide as component (D) and/or an alkali salt as
component (E) so that the quality of the emulsion is improved.
[0037] Examples of the emulsion stabilizer based on a
polysaccharide of component (D) include carrageenan, xanthane gum,
tamarind gum, gellan gum, agar and lipophilic starch. The emulsion
stabilizer based on a polysaccharide may be used singly or in
combination of two or more. By adding the emulsion stabilizer based
on a polysaccharide of component (D) into the emulsion,
deterioration in the emulsifying property with time can be
suppressed and the amount of the emulsifier of component (B) can be
decreased. The component (D) is used in an amount, in general, in
the range of 0.01 to 100 parts by weight, preferably in the range
of 0.01 to 50 and more preferably in the range of 0.01 to 10 parts
by weight per 100 parts by weight of the oil and fat of animal and
plant of component (A). When the amount is smaller than 0.01 part
by weight, the effect of adding component (D) is not sufficiently
exhibited. When the amount exceeds 100 parts by weight, the effect
is not exhibited to the degree expected from the added amount and
the quality of the emulsion deteriorates.
[0038] The alkali salt of component (E) is not particularly limited
and any alkali salt can be used as long as the alkali salt can be
used for food. Preferable examples of the alkali salt include salts
such as sodium carbonate, potassium carbonate, sodium citrate and
sodium malate. However, phosphates are excluded. The alkali salt
may be used singly or in combination of two or more. By adding the
alkali salt to the emulsion, feel of fiber, color, feel to teeth
and flavor are improved when the emulsion is used for processed
meat. Phosphates are not preferable as the alkali salt as described
above. Component (E) is used in an amount, in general, in the range
of 0.05 to 30 parts by weight, preferably in the range of 0.5 to 20
and more preferable in the range of 2 to 10 parts by weight per 100
parts by weight of the oil and fat of animal and plant of component
(A). When the amount is smaller than 0.05 parts by weight, there is
the possibility that the effect of adding component (E) is not
sufficiently exhibited. When the amount exceeds 30 parts by weight,
the effect is not exhibited to the degree expected from the added
amount and the quality of the emulsion deteriorates.
[0039] Where desired, the emulsion for processed meat of the
present invention may further comprise amino acids having sulfur
such as L-cystine and L-methionine to improve color of meat and
seasonings such beef extracts to improve flavor and aftertaste as
long as the object of the present invention is not adversely
affected.
[0040] The concentration of solid substances in the emulsion for
processed meat of the present invention is not particularly
limited. From the standpoint of stability of the emulsion, handling
and whiteness, the concentration of solid substances is selected,
in general, in the range of 15 to 85% by weight, preferably in the
range of 25 to 80% by weight and more preferable in the range of 40
to 70% by weight.
[0041] The process for producing the emulsion for processed meat is
not particularly limited and any of conventional processes for
producing an emulsion containing oils and fats can be used. For
example, component (B), component (C) and, where desired, component
(D), component (E) and other additive components are dissolved or
dispersed in water and an aqueous phase is prepared. The prepared
aqueous phase and the oil and fat of animal and plant of component
(A) are mixed together and emulsified and a homogenous emulsion is
prepared. The process for emulsification is not particularly
limited and a conventional process for preparing a homogeneous
emulsion used in the field of food can be used. For example, the
aqueous phase and the oil phase are mixed together by stirring and
a preliminary emulsion is prepared. The preliminary emulsion is
treated for emulsification by a homogenizer, a colloid mill or a
homomixer and a homogeneous emulsion is prepared.
[0042] Alternatively, component (A), component (B), component (C)
and, where desired, component (D), component (E) and other additive
components are added to water in prescribed relative amounts and a
preliminary emulsion is prepared. The preliminary emulsion is
treated for emulsification by a homogenizer, a colloid mill or a
homomixer and a homogeneous emulsion is prepared.
[0043] In the above processes, the emulsification may be conducted
under heating at a suitable temperature.
[0044] The emulsion for processed meat of the present invention
exhibits excellent emulsifying property, stability of the emulsion
in a wide range of the temperature, fluidity at low temperatures
and flavor and can be used for processed meat in various
fields.
[0045] The processed meat of the present invention is described in
the following.
[0046] The processed meat of the present invention is prepared by
uniformly dispersing the emulsion for processed meat of the present
invention into meat. The processed meat has excellent color,
texture (feel of fiber and feel to teeth), flavor and aftertaste
and has an improved quality of soft meat. In the process for
producing the processed meat, the process for uniformly dispersing
the emulsion into the meat is not particularly limited and various
processes can be used. For example, a process comprising injecting
the emulsion for processed meat into meat and a process comprising
mechanically loosening meat can be preferably used. In the above
process of injection, using an injector having many needles, the
needles separated by a suitable distance such as 5 to 10 mm between
the needles are inserted into the meat through the surface and the
emulsion is injected through the needles. In the above process of
mechanical loosening, the emulsion is injected into meat in
accordance, with a suitable method and the meat containing the
emulsion is mechanically loosened by using a machine such as a
rotary massaging machine. In the present invention, the process of
injection and the process of mechanical loosening may be used in
combination.
[0047] The amount of the emulsion injected into meat can be
suitably selected in accordance with the desired content of fat in
the processed meat of the product. The amount is, in general, in
the range of 5 to 30 parts by weight and preferably in the range of
10 to 25 parts by weight per 100 parts by weight of meat.
[0048] As described above, by using the emulsion for processed meat
of the present invention, processed meat exhibiting excellent
color, texture (feel of fiber and feel to teeth), flavor and
aftertaste and having a quality of soft meat can be obtained. The
emulsion can be distributed in meat in a manner such that
marble-like appearance is exhibited and, therefore, the marbled
beef can be produced easily, where desired.
[0049] To summarize the advantages of the present invention, the
emulsion for processed meat of the present invention exhibits
excellent emulsifying property, stability of emulsion in a wide
range of temperature, fluidity at low temperatures and flavor and
can be advantageously used for processed meat. The processed meat
obtained by using the emulsion of the present invention exhibits
excellent color, texture (feel of fiber and feel to teeth), flavor
and aftertaste.
EXAMPLES
[0050] The present invention will be described more specifically
with reference to examples in the following. However, the present
invention is not limited to the examples.
[0051] The properties of emulsions and processed meats obtained in
the examples were evaluated in accordance with the following
methods.
[0052] <Emulsion>
[0053] (1) Emulsifying Property and Stability of an Emulsion
[0054] (a) Into a 100 ml measuring cylinder, 100 ml of an emulsion
immediately after emulsification was placed. After the emulsion was
left standing at the room temperature (20.degree. C.) for 5
minutes, the volume of the separated oil phase was measured. The
volume fraction of the separated oil phase in the entire emulsion
was obtained and the stability of the emulsion was evaluated in
accordance with the following criterion having 10 grades.
[0055] (b) Into a 100 ml measuring cylinder, 100 ml of an emulsion
immediately after emulsification was placed. After the emulsion was
left standing at the room temperature (20.degree. C.) for 24 hours,
at 40.degree. C. for 24 hours and at 60.degree. C. for 24hours, the
volume of the separated oil phase was measured. The volume fraction
of the separated oil phase in the entire emulsion was obtained and
the stability of the emulsion was evaluated in accordance with the
following criterion having 10 grades.
[0056] 10 points: The volume fraction was 0% or greater and smaller
than 3%.
[0057] 9 points: The volume fraction was 3% or greater and smaller
than 5%.
[0058] 8 points: The volume fraction was 5% or greater and smaller
than 10%.
[0059] 7 points: The volume fraction was 10% or greater and smaller
than 15%.
[0060] 6 points: The volume fraction was 15% or greater and smaller
than 20%.
[0061] 5 points: The volume fraction was 20% or greater and smaller
than 25%.
[0062] 4 points: The volume fraction was 25% or greater and smaller
than 30%.
[0063] 3 points: The volume fraction was 30% or greater and smaller
than 35%.
[0064] 2 points: The volume fraction was 35% or greater and smaller
than 40%.
[0065] 1 point: The volume fraction was 40% or greater
[0066] (2) Flavor
[0067] Using an emulsion immediately after emulsification, smell
and taste were each examined in accordance with the sensory test by
10 members. The result was evaluated in accordance with the
following criterion having 5 grades and the total of the evaluation
point of smell and the evaluation point of texture was evaluated in
10 grades.
[0068] 5 points: excellent
[0069] 4 points: good
[0070] 3 points: fair
[0071] 2 points: poor
[0072] 1 point: very poor
[0073] <Processed Meat>
[0074] (3) Feel of Fiber, Color, Feel to Teeth and Flavor
[0075] Using cooked beef steak, the feel of fiber, the color, the
feel to teeth and the flavor were examined in accordance with the
sensory test by 10 members. The result was evaluated in accordance
with the following criterion having 5 grades.
[0076] 5 points: excellent
[0077] 4 points: good
[0078] 3 points: fair
[0079] 2 points: poor
[0080] 1 point: very poor
Examples 1 to 16
[0081] (1) Preparation of Emulsions
[0082] To 40 parts by weight of warm water at 50 to 60.degree. C.,
components of the types shown in Table 1 were added in the amounts
shown in Table 1. The resultant mixture was stirred and a
homogeneous aqueous solution was prepared. To the prepared
solution, 60 parts by weight of a mixed oil and fat containing
tallow and a plant oil (rapeseed oil) in amounts such that the
ratio of the amounts by weight was 10:8 was added. The resultant
mixture was emulsified by stirring for 5 minutes and, in this
manner, emulsions shown in Table 1 were prepared. The
emulsification was conducted by using a stirrer [COMMERCIAL BAR
BLENDERS MODEL 911; manufactured by HAMILTON BEACH/PROCTOR-SILEX,
Inc.] rotated at a speed of 15,000 rpm.
[0083] The properties of the emulsions are shown in Table 1.
[0084] (2) Preparation of Processed Meats
[0085] Frozen thigh meat of a Holstein which has born calves was
defrosted until the temperature at the center reached 1.degree. C.
Into the defrosted meat, the emulsion prepared in (1) described
above in an amount of 20 parts by weight per 100 parts by weight of
the meat was injected by an injector equipped with many needles.
Then, the tumbling operation using a rotary massaging machine was
conducted, the meat was preformed into a shape of a rod and the
preformed meat was frozen and kept at -30.degree. C.
[0086] The meats prepared as described above were warmed to
-5.degree. C. and sliced. The obtained meats for steak were cooked
and beef steaks were prepared.
[0087] The properties of the beef steaks are shown in Table 1.
1TABLE 1-1 Components of emulsion Example (part by weight) 1 2 3 4
5 6 component (B) (a) type sucrose sucrose sucrose monoglyceride
monoglyceride monoglyceride fatty acid fatty acid fatty acid ester
ester ester amount 0.1 0.5 1.0 0.1 0.5 1.0 component (C) type
arginine arginine arginine arginine arginine arginine amount 1.0
1.0 1.0 1.0 1.0 1.0 Properties of emulsion emulsifying property 6 7
8 7 8 8 stability of emulsion 6 6 6 6 6 6 flavor 5 4 3 8 7 6 total
evaluation 5.7 5.7 5.7 7.0 7.0 6.7 Properties of processed meat
feel of fiber 3 3 3 3 3 3 color 4 4 4 4 5 5 feel to teeth 3 3 3 3 3
3 flavor 3 3 2 3 3 3 total evaluation 3.3 3.3 3.0 3.3 3.5 3.5 (Oil:
60 parts by weight; water: 40 parts by weight)
[0088]
2TABLE 1-2 Components of emulsion Example (part by weight) 7 8 9 10
11 12 component (B)(a) type polyglyceride polyglyceride
polyglyceride lecithin lecithin lecithin amount 0.1 0.5 1.0 0.1 0.5
1.0 component (C) type arginine arginine arginine arginine arginine
arginine amount 1.0 1.0 1.0 1.0 1.0 1.0 Properties of emulsion
emulsifying property 7 8 8 6 6 7 stability of emulsion 6 6 6 5 5 5
flavor 8 7 6 5 4 3 total evaluation 7.0 7.0 6.7 5.3 5.0 5.0
Properties of processed meat feel of fiber 3 3 3 3 3 3 color 4 5 5
4 4 3 feel to teeth 3 3 3 3 3 3 flavor 3 3 3 3 3 2 total evaluation
3.3 3.3 3.5 3.3 3.3 2.8 (Oil: 60 parts by weight; water: 40 parts
by weight)
[0089]
3TABLE 1-3 Components of emulsion Example (part by weight) 13 14 15
16 component (B) (a) type sucrose fatty monoglyceride polyglyceride
lecithin acid ester amount 0.5 0.5 0.5 0.5 component (C) type
lysine lysine lysine lysine hydrochloride hydrochloride
hydrochloride hydrochloride amount 1.0 1.0 1.0 1.0 Properties of
emulsion emulsifying property 7 8 8 6 stability of emulsion 6 6 6 5
flavor 4 7 7 4 total evaluation 5.7 7.0 7.0 5.0 Properties of
processed meat feel of fiber 3 3 3 3 color 4 5 5 4 feel to teeth 3
3 3 3 flavor 3 3 3 3 total evaluation 3.3 3.5 3.5 3.3 Notes:
Sucrose fatty acid ester: a sucrose fatty acid ester (HLB-15)
Monoglyceride: diacetyltartaric acid monoglyceride Polyglyceride:
polyglycerol monostearate Lecithin: soybean lecithin
Examples 17 to 44
[0090] (1) Preparation of Emulsions
[0091] To 40 parts by weight of warm water at 50 to 60.degree. C.,
components of the types shown in Table 2 were added in the amounts
shown in Table 2. The resultant mixture was stirred and a
homogeneous aqueous solution was prepared. To the prepared
solution, 60 parts by weight of a mixed oil and fat containing
tallow and a plant oil (rapeseed oil) in amounts such that the
ratio of the amounts by weight was 10:8 was added. The resultant
mixture was emulsified by stirring for 5 minutes and, in this
manner, emulsions shown in Table 2 were prepared. The
emulsification was conducted by using a stirrer [COMMERCIAL BAR
BLENDERS MODEL 911; manufactured by HAMILTON BEACH/PROCTOR-SILEX,
Inc.] rotated at a speed of 15,000 rpm.
[0092] The properties of the emulsions are shown in Table 2.
[0093] (2) Preparation of Processed Meats
[0094] Using the emulsions prepared in (1) described above,
processed meats were prepared in accordance with the same
procedures as those conducted in Examples 1 to 16. The prepared
meats were cooked and beef steaks were prepared. The properties of
the beef steaks are shown in Table 2.
4TABLE 2-1 Components of emulsion Example (part by weight) 17 18 19
20 21 22 component (B) (b) type WPC WPC WPC WPC hydrolysis
hydrolysis milk milk protein protein amount 0.5 1.0 3.0 5.0 0.5 1.0
component (C) type arginine arginine arginine arginine arginine
arginine amount 1.0 1.0 1.0 1.0 1.0 1.0 Properties of emulsion
emulsifying property 4 5 5 5 5 6 stability of emulsion 4 5 5 5 4 5
flavor 9 8 8 7 9 8 total evaluation 5.7 6.0 6.0 5.7 6.0 6.3
Properties of processed meat feel of fiber 3 3 3 3 3 3 color 4 4 4
3 4 4 feel to teeth 2 3 3 3 2 3 flavor 3 3 3 2 3 3 total evaluation
3.0 3.3 3.3 2.8 3.0 3.0 (Oil: 60 parts by weight; water: 40 parts
by weight)
[0095]
5TABLE 2-2 Components of emulsion Example (part by weight) 23 24 25
26 27 28 component (B) (b) type hydrolysis hydrolysis egg egg egg
egg milk milk white white white white protein protein amount 3.0
5.0 0.5 1.0 3.0 5.0 component (C) type arginine arginine arginine
arginine arginine arginine amount 1.0 1.0 1.0 1.0 1.0 1.0
Properties of emulsion emulsifying property 6 7 5 5 6 6 stability
of emulsion 5 6 5 6 6 6 flavor 8 7 9 7 6 5 total evaluation 6.3 6.7
6.3 6.0 6.0 5.7 Properties of processed meat feel of fiber 3 3 3 3
3 3 color 4 3 4 4 4 3 feel to teeth 3 3 2 3 3 3 flavor 3 2 3 3 3 2
total evaluation 3.3 2.8 3.0 3.3 3.3 2.8 (Oil: 60 parts by weight;
water: 40 parts by weight)
[0096]
6TABLE 2-3 Components of emulsion Example (part by weight) 29 30 31
32 33 34 component (B) (b) type WPI WPI WPI WPI enzyme enzyme
decomposed decomposed collagen collagen amount 0.5 1.0 3.0 5.0 0.5
1.0 component (C) type arginine arginine arginine arginine arginine
arginine amount 1.0 1.0 1.0 1.0 1.0 1.0 Properties of emulsion
emulsifying property 5 6 6 7 5 6 stability of emulsion 4 5 5 6 4 6
flavor 9 8 8 7 9 8 total evaluation 6.0 6.3 6.3 6.7 6.0 6.7
Properties of processed meat feel of fiber 3 3 3 3 3 3 color 4 4 4
3 4 4 feel to teeth 2 3 3 3 2 3 flavor 3 3 3 2 3 3 total evaluation
3.0 3.3 3.3 2.8 3.0 3.3 (Oil: 60 parts by weight; water: 40 parts
by weight)
[0097]
7TABLE 2-4 Components of emulsion Example (part by weight) 35 36 37
38 39 40 component (B) (b) type enzyme enzyme WPC hydrolysis egg
WPI decomposed decomposed milk white collagen collagen protein
amount 3.0 5.0 1.0 1.0 1.0 1.0 component (C) type arginine arginine
lysine lysine lysine lysine hydrochloride hydrochloride
hydrochloride hydrochloride amount 1.0 1.0 1.0 1.0 1.0 1.0
Properties of emulsion emulsifying property 6 7 5 6 5 6 stability
of emulsion 6 6 5 5 6 5 flavor 8 7 8 8 7 8 total evaluation 6.7 6.7
6.0 6.3 6.0 6.3 Properties of processed meat feel of fiber 3 3 3 3
3 3 color 4 3 4 4 4 4 feel to teeth 3 3 3 3 3 3 flavor 3 2 3 3 3 3
total evaluation 3.3 2.8 3.3 3.3 3.3 3.3 (Oil: 60 parts by weight;
water: 40 parts by weight)
[0098]
8TABLE 2-5 Components of emulsion Example (part by weight) 41 42 43
44 component (B) (b) type enzyme enzyme enzyme enzyme decomposed
decomposed decomposed decomposed collagen collagen collagen
collagen amount 0.5 1.0 3.0 5.0 component (C) type lysine lysine
lysine lysine hydrochloride hydrochloride hydrochloride
hydrochloride amount 1.0 1.0 1.0 1.0 Properties of emulsion
emulsifying property 5 6 6 7 stability of emulsion 4 6 6 6 flavor 9
8 8 7 total evaluation 6.0 6.7 6.7 6.7 Properties of processed meat
feel of fiber 3 3 3 3 color 4 4 4 3 feel to teeth 2 3 3 3 flavor 3
3 3 2 total evaluation 3.0 3.5 3.3 2.8 (Oil: 60 parts by weight;
water: 40 parts by weight) Notes: Amino acids: all L-isomers
Examples 45 to 68
[0099] (1) Preparation of Emulsions
[0100] To 40 parts by weight of warm water at 50 to 60.degree. C.,
components of the types shown in Table 3 were added in the amounts
shown in Table 3. The resultant mixture was stirred and a
homogeneous aqueous solution was prepared. To the prepared
solution, 60 parts by weight of a mixed oil and fat containing
tallow and a plant oil (rapeseed oil) in amounts such that the
ratio of the amounts by weight was 10:8 was added. The resultant
mixture was emulsified by stirring for 5 minutes and, in this
manner, emulsions shown in Table 3 were prepared. The
emulsification was conducted by using a stirrer [COMMERCIAL BAR
BLENDERS MODEL 911, manufactured by HAMILTON BEACH/PROCTOR-SILEX,
Inc.] rotated at a speed of 15,000 rpm.
[0101] The properties of the emulsions are shown in Table 3.
[0102] (2) Preparation of Processed Meats
[0103] Using the emulsions prepared in (1) described above,
processed meats were prepared in accordance with the same
procedures as those conducted in Examples 1 to 16. The prepared
meats were cooked and beef steaks were prepared. The properties of
the beef steaks are shown in Table 3.
9TABLE 3-1 Components of emulsion Example (part by weight) 45 46 47
48 49 50 component (B) (a) type monoglyceride monoglyceride
monoglyceride monoglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type WPI WPI hydrolysis
hydrolysis egg egg milk milk white white protein protein amount 0.5
3.0 0.5 3.0 0.5 3.0 component (C) type arginine arginine arginine
arginine arginine arginine amount 1.0 1.0 1.0 1.0 1.0 1.0
Properties of emulsion emulsifying property 8 9 8 9 8 9 stability
of emulsion 8 9 8 9 8 9 flavor 8 8 8 8 8 8 total evaluation 8.0 8.7
8.0 8.7 8.0 8.7 Properties of processed meat feel of fiber 3 4 3 4
3 4 color 5 5 5 5 5 5 feel to teeth 4 4 4 4 4 4 flavor 5 5 5 5 5 5
total evaluation 4.25 4.5 4.25 4.5 4.25 4.5 (Oil: 60 parts by
weight; water: 40 parts by weight)
[0104]
10TABLE 3-2 Components of emulsion Example (part by weight) 51 52
53 54 55 56 component (B) (a) type monoglyceride monoglyceride
polyglyceride polyglyceride polyglyceride polyglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type enzyme enzyme WPI WPI
hydrolysis hydrolysis decomposed decomposed milk milk collagen
collagen protein protein amount 0.5 3.0 0.5 3.0 0.5 3.0 component
(C) type arginine arginine arginine arginine arginine arginine
amount 1.0 1.0 1.0 1.0 1.0 1.0 Properties of emulsion emulsifying
property 8 9 8 9 8 9 stability of emulsion 8 9 8 9 8 9 flavor 8 8 8
8 8 8 total evaluation 8.0 8.7 8.0 8.7 8.0 8.7 Properties of
processed meat feel of fiber 3 4 3 4 3 4 color 5 5 5 5 5 5 feel to
teeth 4 4 4 4 4 4 flavor 5 5 5 5 5 5 total evaluation 4.25 4.5 4.25
4.5 4.25 4.5 (Oil: 60 parts by weight; water: 40 parts by
weight)
[0105]
11TABLE 3-3 Components of emulsion Example (part by weight) 57 58
59 60 62 62 component (B) (a) type polyglyceride polyglyceride
polyglyceride polyglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type egg egg enzyme enzyme
WPI hydrolysis white white decomposed decomposed milk collagen
collagen protein amount 0.5 3.0 0.5 3.0 3.0 3.0 component (C) type
arginine arginine arginine arginine lysine lysine hydrochloride
hydrochloride amount 1.0 1.0 1.0 1.0 1.0 1.0 Properties of emulsion
emulsifying property 8 9 8 9 9 9 stability of emulsion 8 9 8 9 9 9
flavor 8 8 8 8 8 8 total evaluation 8.0 8.7 8.0 8.7 8.7 8.7
Properties of processed meat feel of fiber 3 4 3 4 4 4 color 5 5 5
5 5 5 feel to teeth 4 4 4 4 4 4 flavor 5 5 5 5 5 5 total evaluation
4.25 4.5 4.25 4.5 4.5 4.5 (Oil: 60 parts by weight; water: 40 parts
by weight)
[0106]
12TABLE 3-4 Components of emulsion Example (part by weight) 63 64
65 66 67 68 component (B) (a) type monoglyceride polyglyceride
polyglyceride polyglyceride polyglyceride glyceride amount 0.5 0.5
0.5 0.5 0.5 0.5 component (B) (b) type egg enzyme WPI hydrolysis
egg enzyme white decomposed milk white decomposed collagen protein
collagen amount 3.0 3.0 3.0 3.0 3.0 3.0 component (C) type lysine
lysine lysine lysine lysine lysine hydrochloride hydrochloride
hydrochloride hydrochloride hydrochloride hydrochloride amount 1.0
1.0 1.0 1.0 1.0 1.0 Properties of emulsion emulsifying property 9 9
9 9 9 9 stability of emulsion 9 9 9 9 9 9 flavor 8 8 8 8 8 8 total
evaluation 8.7 8.7 8.7 8.7 8.7 8.7 Properties of processed meat
feel of fiber 4 4 4 4 4 4 color 5 5 5 5 5 5 feel to teeth 4 4 4 4 4
4 flavor 5 5 5 5 5 5 total evaluation 4.5 4.5 4.5 4.5 4.5 4.5 (Oil:
60 parts by weight; water: 40 parts by weight) Notes:
Monoglyceride: diacetyltartaric acid monoglyceride Polyglyceride:
polyglycerol monostearate Amino acids: all L-isomers
Examples 69 to 92
[0107] (1) Preparation of Emulsions
[0108] To 40 parts by weight of warm water at 50 to 60.degree. C.,
components of the types shown in Table 4 were added in the amounts
shown in Table 4. The resultant mixture was stirred and a
homogeneous aqueous solution was prepared. To the prepared
solution, 60 parts by weight of a mixed oil and fat containing
tallow and a plant oil (rapeseed oil) in amounts such that the
ratio of the amounts by weight was 10:8 was added. The resultant
mixture was emulsified by stirring for 5 minutes and, in this
manner, emulsions shown in Table 4 were prepared. The
emulsification was conducted by using a stirrer [COMMERCIAL BAR
BLENDERS MODEL 911; manufactured by HAMILTON BEACH/PROCTOR-SILEX,
Inc.] rotated at a speed of 15,000 rpm.
[0109] The properties of the emulsions are shown in Table 4.
[0110] (2) Preparation of Processed Meats
[0111] Using the emulsions prepared in (1) described above,
processed meats were prepared in accordance with the same
procedures as those conducted in Examples 1 to 16. The prepared
meats were cooked and beef steaks were prepared. The properties of
the beef steaks are shown in Table 4.
13TABLE 4-1 Components of emulsion Example (part by weight) 69 70
71 72 73 74 component (B) (a) type monoglyceride monoglyceride
monoglyceride monoglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type enzyme enzyme enzyme
enzyme enzyme enzyme decomposed decomposed decomposed decomposed
decomposed decomposed collagen collagen collagen collagen collagen
collagen amount 3.0 3.0 3.0 3.0 3.0 3.0 component (C) type arginine
arginine arginine arginine arginine arginine amount 1.0 1.0 1.0 1.0
1.0 1.0 component (D) type carrageenan carrageenan carrageenan
xanthane xanthane xanthane gum gum gum amount 0.01 0.1 0.5 0.01 0.1
0.5 Properties of emulsion emulsifying property 9 10 10 9 10 10
stability of emulsion 9 10 10 9 10 10 flavor 8 8 8 8 8 8 total
evaluation 8.7 9.3 9.3 8.7 9.3 9.3 Properties of processed meat
feel of fiber 5 5 4 5 5 4 color 5 5 5 5 5 5 feel to teeth 5 5 4 5 5
4 flavor 5 5 5 5 5 5 total evaluation 5.0 5.0 4.5 5.0 5.0 4.5 (Oil:
60 parts by weight; water: 40 parts by weight)
[0112]
14TABLE 4-2 Components of emulsion Example (part by weight) 75 76
77 78 79 80 component (B) (a) type monoglyceride monoglyceride
monoglyceride monoglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type enzyme enzyme enzyme
enzyme enzyme enzyme decomposed decomposed decomposed decomposed
decomposed decomposed collagen collagen collagen collagen collagen
collagen amount 3.0 3.0 3.0 3.0 3.0 3.0 component (C) type arginine
arginine arginine arginine arginine arginine amount 1.0 1.0 1.0 1.0
1.0 1.0 component (D) type tamarind tamarind tamarind gellan gellan
gellan gum gum gum gum gum gum amount 0.01 0.1 0.5 0.01 0.1 0.5
Properties of emulsion emulsifying property 9 10 10 9 10 10
stability of emulsion 9 10 10 9 10 10 flavor 8 8 8 8 8 8 total
evaluation 8.7 9.3 9.3 8.7 9.3 9.3 Properties of processed meat
feel of fiber 5 5 4 5 5 4 color 5 5 5 5 5 5 feel to teeth 5 5 4 5 5
4 flavor 5 5 5 5 5 5 total evaluation 5.0 5.0 4.5 5.0 5.0 4.5 (Oil:
60 parts by weight; water: 40 parts by weight)
[0113]
15TABLE 4-3 Components of emulsion Example (part by weight) 81 82
83 84 85 86 component (B) (a) type monoglyceride monoglyceride
monoglyceride monoglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type enzyme enzyme enzyme
enzyme enzyme enzyme decomposed decomposed decomposed decomposed
decomposed decomposed collagen collagen collagen collagen collagen
collagen amount 3.0 3.0 3.0 3.0 3.0 3.0 component (C) type arginine
arginine arginine arginine arginine arginine amount 1.0 1.0 1.0 1.0
1.0 1.0 component (D) type agar agar agar lipophilic lipophilic
lipophilic starch starch starch amount 0.1 0.5 1.0 0.5 1.0 3.0
Properties of emulsion emulsifying property 9 10 10 9 10 10
stability of emulsion 9 10 10 9 10 10 flavor 8 8 8 8 8 8 total
evaluation 8.7 9.3 9.3 8.7 9.3 9.3 Properties of processed meat
feel of fiber 4 4 5 4 4 5 color 5 5 5 5 5 5 feel to teeth 4 4 4 4 4
4 flavor 5 5 5 5 5 5 total evaluation 4.5 4.5 4.75 4.5 4.5 4.75
(Oil: 60 parts by weight; water: 40 parts by weight)
[0114]
16TABLE 4-4 Components of emulsion Example (part by weight) 87 88
89 90 91 92 component (B) (a) type monoglyceride monoglyceride
monoglyceride monoglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type enzyme enzyme enzyme
enzyme enzyme enzyme decomposed decomposed decomposed decomposed
decomposed decomposed collagen collagen collagen collagen collagen
collagen amount 3.0 3.0 3.0 3.0 3.0 3.0 component (C) type lysine
lysine lysine lysine lysine lysine hydrochloride hydrochloride
hydrochloride hydrochloride hydrochloride hydrochloride amount 1.0
1.0 1.0 1.0 1.0 1.0 component (D) type carrageenan xanthane
tamarind gellan agar lipophilic gum gum gum starch amount 0.1 0.1
0.1 0.1 0.5 1.0 Properties of emulsion emulsifying property 10 10
10 10 10 10 stability of emulsion 10 10 10 10 10 10 flavor 8 8 8 8
8 8 total evaluation 9.3 9.3 9.3 9.3 9.3 9.3 Properties of
processed meat feel of fiber 5 5 5 5 4 4 color 5 5 5 5 5 5 feel to
teeth 5 5 5 5 4 4 flavor 5 5 5 5 5 5 total evaluation 5.0 5.0 5.0
5.0 4.5 4.5 (Oil: 60 parts by weight; water: 40 parts by weight)
Notes: Monoglyceride: diacetyltartaric acid monoglyceride Amino
acids: all L-isomers
Examples 93 to 98
[0115] (1) Preparation of Emulsions
[0116] To 40 parts by weight of warm water at 50 to 60.degree. C.,
components of the types shown in Table 5 were added in the amounts
shown in Table 5. The resultant mixture was stirred and a
homogeneous aqueous solution was prepared. To the prepared
solution, 60 parts by weight of a mixed oil and fat containing
tallow and a plant oil (rapeseed oil) in amounts such that the
ratio of the amounts by weight was 10:8 was added. The resultant
mixture was emulsified by stirring for 5 minutes and, in this
manner, emulsions shown in Table 2 were prepared. The
emulsification was conducted by using a stirrer [COMMERCIAL BAR
BLENDERS MODEL 911, manufactured by HAMILTON BEACH/PROCTOR-SILEX
Inc. ] rotated at a speed of 15,000 rpm.
[0117] The properties of the emulsions are shown in Table 5.
[0118] (2) Preparation of Processed Meats
[0119] Using the emulsions prepared in (1) described above,
processed meats were prepared in accordance with the same
procedures as those conducted in Examples 1 to 16. The prepared
meats were cooked and beef steaks were prepared. The properties of
the beef steaks are shown in Table 5.
17TABLE 5 Components of emulsion Example (part by weight) 93 94 95
96 97 98 component (B) (a) type monoglyceride monoglyceride
monoglyceride monoglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type enzyme enzyme enzyme
enzyme enzyme enzyme decomposed decomposed decomposed decomposed
decomposed decomposed collagen collagen collagen collagen collagen
collagen amount 3.0 3.0 3.0 3.0 3.0 3.0 component (C) type arginine
arginine arginine arginine lysine lysine hydrochloride
hydrochloride amount 1.0 1.0 1.0 1.0 1.0 1.0 component (D) type
carrageenan carrageenan carrageenan carrageenan carrageenan
carrageenan amount 0.1 0.1 0.1 0.1 0.1 0.1 component (E) type
sodium sodium sodium sodium sodium sodium carbonate carbonate
citrate citrate carbonate citrate amount 1.0 3.0 1.0 3.0 1.0 1.0
Properties of emulsion emulsifying property 10 10 10 10 10 10
stability of emulsion 10 10 10 10 10 10 flavor 8 7 8 7 8 8 total
evaluation 9.3 9.0 9.3 9.0 9.3 9.3 Properties of processed meat
feel of fiber 5 5 5 5 5 5 color 5 5 5 5 5 5 feel to teeth 5 5 5 5 5
5 flavor 5 4 5 4 5 5 total evaluation 5.0 4.75 5.0 4.75 5.0 5.0
(Oil: 60 parts by weight; water: 40 parts by weight)
Examples 99 to 113
[0120] (1) Preparation of Emulsions
[0121] To 40 parts by weight of warm water at 50 to 60.degree. C.,
components of the types shown in Table 6 were added in the amounts
shown in Table 6. The resultant mixture was stirred and a
homogeneous aqueous solution was prepared. To the prepared
solution, 60 parts by weight of a mixed oil and fat containing
purified tallow and a plant oil (rapeseed oil) in amounts such that
the ratio of the amounts by weight was 10:5 was added. The
resultant mixture was emulsified by stirring for 5 minutes and, in
this manner, emulsions shown in Table 6 were prepared. The
emulsification was conducted by using a stirrer [COMMERCIAL BAR
BLENDERS MODEL 911; manufactured by HAMILTON BEACH/PROCTOR-SILEX,
Inc.] rotated at a speed of 15,000 rpm.
[0122] The properties of the emulsions are shown in Table 6.
[0123] (2) Preparation of Processed Meats
[0124] Using the emulsions prepared in (1) described above,
processed meats were prepared in accordance with the same
procedures as those conducted in Examples 1 to 16. The prepared
meats were cooked and beef steaks were prepared. The properties of
the beef steaks are shown in Table 6.
18TABLE 6-1 Components of emulsion Example (part by weight) 99 100
101 102 103 104 component (B) (a) type monoglyceride monoglyceride
monoglyceride monoglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type WPI WPI WPI WPI WPI WPI
amount 1.0 1.0 1.0 1.0 1.0 1.0 component (C) type arginine arginine
arginine hystidine hystidine hystidine amount 1.3 3.0 5.0 1.0 3.0
5.0 component (D) type carrageenan carrageenan carrageenan
carrageenan carrageenan carrageenan amount 0.1 0.1 0.1 0.1 0.1 0.1
component (E) type -- -- -- -- -- -- amount -- -- -- -- -- --
seasoning type beef beef beef beef beef beef extract extract
extract extract extract extract amount 0.3 0.3 0.3 0.3 0.3 0.3
Properties of emulsion emulsifying property 10 10 10 10 10 10
stability of emulsion 10 10 10 10 10 10 flavor 10 10 9 10 10 9
total evaluation 10.0 10.0 9.7 10.0 10.0 9.7 Properties of
processed meat feel of fiber 5 5 4 5 5 4 color 5 5 5 5 5 5 feel to
teeth 5 5 4 5 5 4 flavor 5 5 4 5 5 4 total evaluation 5.0 5.0 4.25
5.0 5.0 4.25 (Oil: 60 parts by weight; water: 40 parts by
weight)
[0125]
19TABLE 6-2 Components of emulsion Example (part by weight) 105 106
107 108 109 110 component (B) (a) type monoglyceride monoglyceride
monoglyceride monoglyceride monoglyceride monoglyceride amount 0.5
0.5 0.5 0.5 0.5 0.5 component (B) (b) type WPI WPI WPI WPI WPI WPI
amount 1.0 1.0 1.0 1.0 1.0 1.0 component (C) type proline proline
proline lysine lysine lysine hydrochloride hydrochloride
hydrochloride amount 1.0 3.0 5.0 1.0 3.0 5.0 component (D) type
carrageenan carrageenan carrageenan carrageenan carrageenan
carrageenan amount 0.1 0.1 0.1 0.1 0.1 0.1 component (E) type -- --
-- -- -- -- amount -- -- -- -- -- -- seasoning type beef beef beef
beef beef beef extract extract extract extract extract extract
amount 0.3 0.3 0.3 0.3 0.3 0.3 Properties of emulsion emulsifying
property 10 10 10 10 10 10 stability of emulsion 10 10 10 10 10 10
flavor 10 10 9 10 10 9 total evaluation 10.0 10.0 9.7 10.0 10.0 9.7
Properties of processed meat feel of fiber 5 5 4 5 5 4 color 5 5 5
5 5 5 feel to teeth 5 5 4 5 5 4 flavor 5 5 4 5 5 4 total evaluation
5.0 5.0 4.25 5.0 50 4.25 (Oil: 60 parts by weight; water: 40 parts
by weight)
[0126]
20 TABLE 6-3 Example Components of emulsion (part by weight) 111
112 113 component (B) (a) type monoglyceride monoglyceride
monoglyceride amount 0.5 0.5 0.5 component (B) (b) type WPI WPI WPI
amount 1.0 1.0 1.0 component (C) type Arg-Glu Arg-Glu Arg-Glu
amount 1.0 3.0 5.0 component (D) type carrageenan carrageenan
carrageenan amount 0.1 0.1 0.1 component (E) type -- -- -- amount
-- -- -- seasoning type beef extract beef extract beef extract
amount 0.3 0.3 0.3 Properties of emulsion emulsifying property 10
10 10 stability of emulsion 10 10 10 flavor 10 10 9 total
evaluation 10.0 10.0 9.7 Properties of processed meat feel of fiber
5 5 4 color 5 5 5 feel to teeth 5 5 4 flavor 5 5 4 total evaluation
5.0 5.0 4.25 (Oil: 60 parts by weight; water: 40 parts by weight)
Notes: Monoglyceride: diacetyltartaric acid monoglyceride Arg-Glu:
L-arginine L-glutamate Amino acids: all L-isomers
Comparative Examples 1 to 3
[0127] (1) Preparation of Emulsions
[0128] To 40 parts by weight of warm water at 50 to 60.degree. C.,
components of the types shown in Table 7 were added in the amounts
shown in Table 7. The resultant mixture was stirred and a
homogeneous aqueous solution was prepared. To the prepared
solution, 60 parts by weight of a mixed oil and fat containing
purified tallow and a plant oil (rapeseed oil) in amounts such that
the ratio of the amounts by weight was 10:5 was added. The
resultant mixture was emulsified by stirring for 5 minutes and, in
this manner, emulsions shown in Table 7 were prepared. The
emulsification was conducted by using a stirrer [COMMERCIAL BAR
BLENDERS MODEL 911; manufactured by HAMILTON BEACH/PROCTOR-SILEX,
Inc.] rotated at a speed of 15,000 rpm.
[0129] The properties of the emulsions are shown in Table 7.
[0130] (2) Preparation of Processed Meats
[0131] Using the emulsions prepared in (1) described above,
processed meats were prepared in accordance with the same
procedures as those conducted in Examples 1 to 16. The prepared
meats were cooked and beef steaks were prepared. The properties of
the beef steaks are shown in Table 7.
21 TABLE 7 Comparative Example Components of emulsion (part by
weight) 1 2 3 component (B) (a) type monoglyceride monoglyceride
monoglyceride amount 0.5 0.5 0.5 component (B) (b) type WPI WPI WPI
amount 1.0 1.0 1.0 component (C) type -- -- -- amount -- -- --
component (D) type carrageenan carrageenan carrageenan amount 0.1
0.1 0.1 component (E) type sodium sodium sodium polyphosphate
polyphosphate polyphosphate amount 0.1 0.5 1.0 seasoning type beef
extract beef extract beef extract amount 0.3 0.3 0.3 Properties of
emulsion emulsifying property 10 10 10 stability of emulsion 10 10
10 flavor 6 5 4 total evaluation 8.7 8.3 8.0 Properties of
processed meat feel of fiber 3 2 1 color 2 2 2 feel to teeth 3 2 1
flavor 2 2 1 total evaluation 2.5 2.0 1.25 (Oil: 60 parts by
weight; water: 40 parts by weight) Notes: Monoglyceride:
diacetyltartaric acid monoglyceride
Comparative Example 4
[0132] (1) Preparation of an Emulsion
[0133] To 40 parts by weight of warm water at 50 to 60.degree. C.,
0.8 parts by weight of sodium caseinate, 0.48 parts by weight of
water-soluble gelatin, 0.1 part by weight of natural gum, 0.32 part
by weight of sodium polyphosphate, 0.28 parts by weight of
hydrolysis protein and 0.02 parts by weight of enzyme decomposed
starch were added. The resultant mixture was stirred and a
homogeneous aqueous solution was prepared.
[0134] To the prepared solution, 60 parts by weight of a mixed oil
and fat containing tallow and a plant oil (rapeseed oil) in amounts
such that the ratio of the amounts by weight was 10:5 was added.
The resultant mixture was emulsified by stirring for 5 minutes and
an emulsion was prepared. The emulsification was conducted by using
a stirrer [COMMERCIAL BAR BLENDERS MODEL 911; manufactured by
HAMILTON BEACH/PROCTOR-SILEX, Inc.] rotated at a speed of 15,000
rpm.
[0135] The properties of the emulsion are shown in Table 8.
[0136] (2) Preparation of Processed Meat
[0137] Using the emulsions prepared in (1) described above,
processed meats were prepared in accordance with the same
procedures as those conducted in Examples 1 to 16. The prepared
meats were cooked and beef steaks were prepared. The properties of
the beef steaks are shown in Table 8.
22 TABLE 8 Comparative Example 4 Properties of emulsion emulsifying
property 9 stability of emulsion 5 flavor 4 total evaluation 6.0
Properties of processed meat feel of fiber 2 color 2 feel to teeth
2 flavor 2 total evaluation 2.0
* * * * *